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Gazpacho Pasta with Cannellini Beans

1 lb Elbow Macaroni or Radiatore OR other medium pasta shape, uncooked
3 lg Ripe tomatoes; finely diced
2 md Cucumbers; peeled, seeded and finely diced
1 md Red onion; diced
2 c Vegetable or tomato juice
1 tb Worchestershire sauce
3 tb Red wine vinegar
16 oz Canned cannellini beans drained and rinsed well
3 tb Chopped fresh parsley
Salt and pepper to taste


Prepare pasta according to package directions. Drain and rinse under cold water.

In a large bowl, stir together remaining ingredients; serve.




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